Eggs fried in bread crumbs - Delicious!
One of the many benefits of bread making is that one can always have a good supply of fresh bread crumbs. I adore bread crumbs toasted up in some olive oil and tossed onto fresh pasta, vegies, salad etc.
Perhaps my favorite is egg fried in breadcrumbs -- a delicious balance of crunch and creamy. Credit goes to Judy Rodgers and the Zuni Cafe cookbook. The way I make the dish is toss fresh bread crumbs with a little olive oil, salt and a few fresh thyme or other herb leaves.. I like to use about 1/3 cup crumb per egg (Judy only uses 1 tablespoon per two eggs). Lightly toast the crumbs in a frying pan until they start drying out (making a little staticky sound). Then I crack and egg over the crumbs, cover with a lid, and cook over a low heat until egg is done to preference. Slide it onto a plate - there are usually some loose crumbs in the pan which I sprinkle on top of the egg. You can then sprinkle on something like Frank's Red Hot sauce or do as Judy suggests - add a little (tsp or so) balsamic vinegar to the pan, swirling once. Then pour the drops of sizzling vinegar over the eggs.
I made the dish this morning and served it on top three fat spears of steamed asparagus. It might not be beautiful but it is delicious!